‘Korean Journal of Food and Cookery Science (Korean J Food Cook Sci, KJFCS)’ is the official journal of the Korean Society of Food and Cookery Science, which was established in 1984 and was first published in 1985 as the ‘Journal of Korean Society of Food Science’ and changed its name to ‘Korean Journal of Food and Cookery Science’ in November 2008 since the name of the society was changed to Korean Society of Food and Cookery Science in January 2007. The aims of KJFCS is to contribute further the scientific development, advancement, and dissemination of knowledge concerning food science and food preparation innovation in order to promote healthful living and general social welfare. Its publication type includes original research articles, research notes and reviews. However, review articles can be received only if commissioned by the Editorial Board. Some or all of the articles in this journal are abstracted and indexed in Chemical Abstracts (CAS), Food Science and Technology Abstracts (FSTA), Google Scholar, Digital Object Identifier (DOI)/CrossRef, National Discovery for Science Leaders (NDSL), Korea Citation Index (KCI), Korea Institute of Science and Technology Information (KISTI), Data Base Periodical Information Academic (DBpia), and Korean Medical database (KMbase), publishing 6 times per year on February 28, April 30, June 30, August 31, October 31, and December 31.

The journal's scopes are specified as following in the main field of food cookery and application. Other scopes of the journals are foodservice, food culture, dietary life education, applied food science and nutrition, and related academic disciplines. Specified journal scope categories including the main field of food cookery application are as followings:1) Food cookery and application (experimental food preparation, cooking methods, food chemistry, food processing, preservation, composition, functional foods, microbiology and fermentation, antioxidant, and application)2) Foodservice (food production, quality control, food safety, satisfaction and consumption patterns)3) Food culture (traditional culinary culture, study of old culinary papers, recognition of Korean foods)4) Dietary life education (dietary life status, dietary education)5) Applied food science and nutrition